Spicy Pumpkin Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix white sugar, brown sugar, and melted butter together in a large bowl. Stir in eggs and vanilla extract; mix in pumpkin until thoroughly combined.
• Whisk flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt together in a separate bowl. Mix flour mixture into pumpkin mixture until incorporated. Pour batter into three 5x9-inch loaf pans. Smooth batter evenly in each pan.
• Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, 45 to 50 minutes.

Steps:

• Preheat oven to 350º.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour and spices (flour through cloves) in a large bowl.
• Add sugar and the next 6 ingredients (sugar through pumpkin) in a different bowl, and stir well with a whisk or mixer until smooth.
• Add to flour mixture, stirring just until moist.
• Spoon batter into 2 (8 × 4-inch) loaf pans coated with cooking spray.
• Bake at 350º for 1 hour or until a wooden pick inserted in center comes out clean.
• Cool loaves in pans 10 minutes on a wire rack; remove from pans.
• Cool loaves completely; cut each loaf into 12 slices.
• You may also cook in small loaf pans or muffin tins, reduce cooking time to 30-35 min.
• Check for doneness.
• NOTES: If you're tempted to fiddle with the spices (maybe substitute pumpkin-pie spice for the allspice, cinnamon, nutmeg, and cloves), please don't.
• I tried it both ways and it wasn't as good.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, eggs, melted butter, oil, water, and vanilla extract together in a small bowl.
• Combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and ginger in a separate bowl. Pour in butter mixture; blend until smooth. Slowly mix in pumpkin puree. Divide batter between 2 loaf pans.
• Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 35 to 55 minutes.

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla; mix well. Combine the dry ingredients. Stir into pumpkin mixture just until moistened. Fold in chocolate chips and walnuts., Spoon into two greased 8x4-in. loaf pans. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. If desired, combine glaze ingredients; drizzle over cooled loaves.

Steps:

• Heat oven to 350.
• in a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
• Beat until well mixed.
• Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
• Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
• Grease two 9 x 5 inch loaf pans and dust with flour.
• Evenly divide the batter between the two pans.
• Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.
• Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
• Slice and serve plain, buttered, or with cream cheese.
• Note: Cream cheese is the ONLY thing to put on this bread because--it is so so so yummy!

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line the bottom and all four sides of the loaf pan with parchment paper.
• Combine the butter, sugar, and eggs in the bowl of the stand mixer and beat on medium speed with the paddle attachment until lighter in color, about 2 minutes. Or beat with the handheld mixer in a large bowl on medium-high speed for 3 to 4 minutes.
• Add the rice and buckwheat flours, baking soda, baking powder, cinnamon, nutmeg, salt, pumpkin puree, and raisins and beat on low speed until smooth. Scrape the mixture into the prepared pan.
• Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool the loaf in the pan on a rack for at least 2 hours before unmolding and slicing. The cake keeps, wrapped airtight, in the refrigerator for up to 5 days; let come to room temperature before serving.

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
• Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch loaf pans.
• Mix white sugar, brown sugar, and eggs in a large bowl; stir in pumpkin and mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves, and allspice in a bowl; add alternately with water to pumpkin mixture. Pour into prepared loaf pans.
• Bake in preheated oven until golden and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, oil and eggs; add pumpkin and mix well. In second bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
• In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
• Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
• Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.

Steps:

• Preheat oven to 350ºF.
• Butter and flour two 9x5x3" loaf pans.
• Beat sugar and oil in large bowl to blend.
• Mix in eggs and pumpkin.
• Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
• Stir into pumpkin mixture in 2 addtions.
• Mix in walnuts, if desired.
• Divide batter equally between prepared pans.
• Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes.
• Transfer to racks and cool 10 minutes.
• Using sharp knife, cut around edge of loaves.
• Turn loaves out onto racks and cool completely.
• Makes 2 loaves.